Delicious served hot or cold, this simple soup turns peppery rocket into a main ingredient. You can use either chicken or vegetable stock, so it’s ideal for vegetarians, and you can add further texture with toasted croutons on top. Cut a day-old loaf into even-sized cubes then sauté on the hob with a generous amount of melted butter.
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Ingredients
- 1 onion finely chopped
- 3 garlic cloves, sliced
- 1 leek, washed and finely chopped
- 250g/9oz fresh wild organic rocket, (wash well)
- 475ml/17fl oz chicken or vegetable stock
- Salt and pepper
- 3 tbsp milk or single cream
Serves 4
Method
- Gently fry the onion, garlic and leek until tender, but not browned
- Add two-thirds of the rocket, reserving the rest for a garnish and sir well
- Add the stock and simmer for 15 minutes
- Check the seasoning
- Finely chop the remaining rocket leaves for garnish
- Using an electric hand blender, blend the soup until smooth
- Add the milk and blend again until frothy
- To serve, sprinkle with the chopped rocket
